Pate a Choux Recipe and Cheese Puffs

Pate a Choux Recipe


Update:I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009 where this recipe is being featured!

Pâte à Choux


Sounds like sneeze, those fancy French words that I can’t ever get right!

But so easy that this Pate a Choux Recipe can be summed up with this ratio 1:1:1:1:1

1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt

And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.

Pate a Choux Recipe

So easy that I’ve made these cute little babies 6 times in the past 6 days.

Now that’s easy.

Or obsessive.

Either way, you MUST make these — like TONIGHT! Or perhaps your holiday meal? I’ll be making Pâte à Choux for our Thanksgiving dinner! Actually, I’ll add gruyere cheese and make gougeres.

And if you try to make me pronounce gougeres, I can’t.

So we’re calling them “Fancy Cheesy Puffy Poofs” at dinner.

Pate a Choux Recipe

The person responsible for my little poofy puffy pastry addiction is none other than Michael Ruhlman and his very useful ratios. Who knew 1:1:1:1:1 could do this? Well, Ruhlman did, and I know there are Pâte à Choux recipes out there that is way more complicated than 1:1:1:1:1….remember…

Rule #1: Simplest is best.
Rule #2: It’s RUHLMAN.

Oh but wait. I know what some of you smarty pants are going to say – this isn’t a TRUE Ruhlman ratio. A true Ruhlman ratio is by weight. And my 1:1:1:1:1 isn’t by weight — it’s just my way of remembering this recipe.

This choux dough is so versatile, that you can make the puffs sweet or savory. In fact, you can fill ’em with cream to get Cream Puffs, fry them to get farts of nuns, make easy donuts, stuff them, boil them, dip them in chocolate, drizzle them with chocolate, serve ’em with sauteed cherries, make cute little ice cream sandwiches with them, dip in peppermint fudge sauce, boil/saute for parisian gnocchi <- watch those 2 videos of Thomas Keller.

How to make Pate a Choux recipe

Cook the Pate a Choux dough:

Pate a Choux Recipe - gently cook the dough

Put Pate a Choux dough in a bag:

Pate a Choux Recipe - put dough in bag


Pipe the Pate a Choux onto a baking sheet:

Pate a Choux Recipe - pipe onto baking sheet


Easy Mushroom Pate

If you’d like to try the Easy Mushroom Pate shown in the photo below, you’ll have to head over to Tasty Kitchen.

Pate a Choux Recipe - mushroom pate

Add a bit of truffle oil to that mushroom pate? Now that’s luxurious!

Pate a Choux Recipe - mushroom pate

 More recipes to expore

Yorkshire Pudding (Steamy Kitchen)

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Puff-Pastry wrapped Jumbo Shrimp (Epicurious)


Pâte à Choux Recipe - basic recipe

Servings: 20 medium pastries Prep Time: 10 minutes Cook Time: 20 minutes

recipe from Michael Ruhlman
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)

To make gluten-free pate a choux, head over to The Sensitive Epicure, Gluten Free Girl and Jenn Cuisine


1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)


Preheat oven 425F.

1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

2. You can do the next step one of two ways:

  • Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
  • If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.

3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

To make gougeres (cheesy poofy puffs)

Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) - I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you've piped them.

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Comments 131

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  4. inge

    Yeah!!!! Finally a french cream recipe and also crème puffs. I have been making them for years and they are crowd pleasers. Making the puffs is easy, but The filling can also be ice cream and slather the top with
    hot fudge topping. Thank you so much for the recipe–Ileft my original in Fl. and so had to find one on the internet, Thank you once again. Inge

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  7. Ann

    This recipe isn’t good. Followed all the instructions to a T, and the dough was too wet. If you want this to come out like in the photos, 3 eggs, not 4

    1. Chris

      Actually, that depends on the humidity of your dough. Stop adding eggs once you can make stiff peaks.

    2. Gina Choong

      This recipe WORKS perfectly. I did it last night and shared on Facebook and told everyone to try Steamy Kitchen’s recipe for the Choux pastry. I followed to the dot..all her 1 plus 1 plus 1 plus 1 ‘formula’. Only difference was I run everything on a mixer. Only thing I did same was boiling water with butter. Loved it. Thanks for sharing.

    3. shobia godwin

      My dough also turned out I added less water and 1 less egg.…now perfect.☺

    4. Darcy

      My grandmother uses this recipe, and after failing to make it successfully on my own and watching her make them again, I realized that I was rushing and not letting the water get hot enough to really start boiling (and reducing it a bit).

      I’d be hesitant to change the flour/egg ratio – when I added more flour to my goopy choux, the puffs lost their eggy flavor (a good thing). I’m assuming the same would happen if you reduced the amount of eggs to flour. I’d reduce the water if anything, or just make sure you’re getting it really really hot!

    5. Donna K

      I used this recipe to the T and it came out perfectly. The dough did look wet at one point but I kept mixing with my paddle and it took no time for it to transform into the perfect dough.

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  9. Kim

    I added vanilla to the eggs and them added them to the mixture in the mixer and my puffs came out smelling and tasting heavenly. I’m addicted to them now

  10. Bonnie

    My first time making pate a choux!!! I followed the recipe to a tee and they turned out fantastic!!!! So easy to make, and with the 1-1-1-1 easy to remember! I LOVE IT. Thank you…

    1. Post
  11. J

    Made this today as churros. 🙂 i used 1/2 milk and 1/2 water. i also added 2 tablespoons Matcha Green Tea Powder. 🙂 served it to my family with dark chocolate dip and vanilla ice cream. 🙂 Thank you. 🙂

  12. Helen

    Love it…love it…. Simplest unique and very versatile dough that can be used in so many delicious way….
    I filled mine with the cream and inserted a Raspberry into each one. A little surprise package…lol

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